I love the dense crumb and subtle espresso flavor. I used dried cherries, pecans and cinnamon. Baking time at 325 was 80 minutes. 1/2 the glaze would be plenty or not needed at all for a less sweet cake. My husband and I are fans of tea cakes and pound cakes so this was a hit.

This is a tricky cake. First, I used
walnuts, tart cherrie and
cranberries in the batter. I also
added a 1/4 cup bittersweet
chocolate chips to give it some
depth of flavor.
I have a convection oven with a
feature that converts standard
receipe instructions to convection.
The cake baked about 1hour and 20
minutes using this technique. Low
and slow is best on this cake so the
sugar does not cook too quickly and
burn.
I also used a silicone loaf pan.
Using this piece of equipment, you
can let the cake cool completely in
the pan and take it out easily.
I've made the cake twice and my
family loves it. It's worth the
time and effort.

Delicious! My one
complaint is that it
took over 90 minutes
to bake at 325F
resulting in tough
side and bottom
crusts. Despite
this, the cake
interior was still
moist. I would like
to make it again
using a different
combination of
ingredients - I used
cinnamon, almonds
and cranberries in
this one - and
perhaps a higher
baking temperature.